I sincerely hope you enjoy this labor of love. It's not difficult to make, but it is time consuming. If you are up for the challenge, you will be rewarded with deep, authentic flavor. If refrigerated and then served the next day, it becomes twice as delicious.
Chili Verde Recipe
Recipe Scaled down Yield 10-12 Servings
- 4 pounds trimmed boneless pork shoulder, 1” cube
- ¼ cup all purpose flour
- 2 large yellow onions, fire roasted and chopped
- 4 large cloves garlic, minced
- 1 tablespoon sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon ground cumin
- 10 large poblano peppers, fire roasted, peeled, seeded, and chopped
- 6 large jalapenos, fire roasted, peeled, seeded, and chopped
- 3 large yellow bell peppers, fire roasted, seeded, peeled, and chopped
- 6 large Anaheim or Banana peppers fire roasted, seeded, peeled, and chopped
- 2 quarts chicken stock or broth
- 3 pounds large fresh tomatillos, husks removed, fire roasted
- 2 large bunches cilantro, stems discarded, leaves chopped
- Juice of 3 large limes
- 1/2 pound lean smoky bacon, diced
Fire-roast the peppers and tomatillos. You can do this on the grill, over a gas burner, or under your broiler turned on high. The goal is to char the skin of the vegetable, bringing out its natural sweetness, concentrating the flavor, and adding a pleasing smoky note. Place the charred vegetables in a large heat proof bowl or pan and cover with foil. The heat from the vegetables will help the charred skin come off easily.
Next, trim off any excess fat from the pork and cut into 1 inch squares. Liberally season the pork with salt and pepper and toss with flour to coat evenly. In a large (6 to 8 quart) stock pot, over high heat, brown the bacon reserving the bacon drippings.
Brown the seasoned pork in small batches, in the bacon drippings, being careful not to overcrowd the pot. Remove the pork from the pot and pour off the fat drippings, leaving two tablespoons of fat. Caramelizing the meat to a rich golden-brown is a key flavor step!!
In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent, scraping up any browned bits. Add the cumin, pork, and chicken stock, and cook simmering over medium-low heat for 1 hour.
Place half of the peppers, one bunch of cilantro, and half of the tomatillos in to a blender or the bowl of a food processor and pulse for a chunky puree. Add the puree to the pot with the pork and stir to combine, cooking on medium-low for an additional 30 minutes.
Roughly chop the remaining tomatillos, peppers, and cilantro. Add them to the pot, stir, and simmer for an additional 30 minutes, for a total cooking time of two hours. Add the lime juice, adjust seasoning to taste with salt and pepper, and serve accompanied with rice, beans, sour cream, and or salsa fresca.
*Developed by Chef Rachel Bradley*
Editor's note: This chili was served and place Team Chili Patch at third place by the judges at the .
Check out the other coverage posted on Castro Valley Patch regarding this year's cook-off: